Ingredients
-
4
-
4
-
1
-
1
-
2/3
-
1
-
1
-
1/2
-
1
-
1/2
-
1/2
-
1 - 2
-
-
-
Directions
Elizabethan Chicken, Chicken is surprisingly delicious when combined with fruit! This recipe makes a creamy sauce that is flavored with nutmeg instead of the traditional mace The recipe calls for fresh ground nutmeg but I suppose you could use nutmeg from your spice shelf just keep in mind there is a BIG difference between the two! Once I discovered this I purchased a nutmeg grinderand will never use nutmeg from a spice rack again I found this recipe in Tom Bridges Whats Cooking Chicken cookbook You can add curry powder to the sauce (in step #5) and/or a little dry white wine or vermouth to the sauce (in step #3) for more flavors , This was fantastic I added 1/2 teaspoon of curry and doubled the sauce I ate this with some leftover baked pasta with lemon, asparagus and mascarpone and they were awesome together — in my review of the pasta, I had complained that it wasn’t saucy enough this sauce on the leftover pasta was perfect 🙂 I’m definitely making this again , OH MY WORD!!!! This was FANTASTIC, what a great stop on the ZWT3! As soon as I saw this recipe I knew I would like it and I was not disappointed at all Easy to make, I LOVED the delicate sauce and all the flavors blended so very well This goes right into my favorite recipes cookbook and I look forward to making it again No changes, it is perfect Thanks so much for sharing this one, I wish I could give it more than 5 stars!!!
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Steps
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1
Done
|
Heat the Butter and Sunflower Oil in a Wide, Flameproof Casserole or Skillet and Quickly Fry the Chicken Breast Until Golden Brown, Turning Once. |
|
2
Done
|
Remove Chicken Breasts and Add the Chopped Shallots to the Pan and Fry Gently Until Softened and Lightly Browned Once Shallots Are Browned Return Chicken to the Pan. |
|
3
Done
|
Add the Chicken Stock and Cider Vinegar to the Pan and Bring to a Boil, Then Cover, and Simmer Gently For 10-12 Minutes, Stirring Occasionally. |
|
4
Done
|
Transfer the Chicken to a Serving Dish. |
|
5
Done
|
Add Grapes, Cream and Fresh Nutmeg to the Pan, Heat Through, and Season With Salt and Pepper (add a Little Cornstarch to Thicken the Sauce, If Desired). |
|
6
Done
|
Pour the Sauce Over the Chicken and Serve. |
